It's time to again pumpkin and what could be better than a nice dessert for breakfast to cook it and make everyone in the family happy?
We propose you some muffin a little special, super spicy and also gluten free.

Gluten-free flours

These pumpkin muffins are a delight and are perfect for those who are gluten intolerant because they are prepared with rice flour is of almonds.
Almond flour in particular makes them slightly moist and very soft, as well as sweeter.
If you can't find it, you can make it at home simply by finely chopping the peeled madore or even with the skin if you want to get a more rustic dessert. If you don't like rice flour, however, you can replace it with any other gluten free flour to taste.

The recipe for pumpkin muffins

Here's how to make pumpkin muffins.

Ingredients

250 g of rice flour
250 g of pumpkin
30 g of almond flour
100 g of brown sugar
2 eggs
80 ml of whole milk
1 sachet of baking powder
ground cinnamon to taste
100 ml sunflower oil
salt
Oat flakes to taste

Method

Cut the pumpkin into fairly thin slices, leaving the skin behind.
Remove the seeds and place it on a baking sheet to cook for 20 minutes at 180 °. You don't have to add oil or anything.
Once soft, let it cool well and in the meantime, separately in a bowl, sift the rice flour with the yeast, then add the salt and mix well. Add the brown sugar and cinnamon.
In another bowl, whisk the eggs, milk and oil with a hand whisk without whipping anything.
Remove the pumpkin peel and chop the pulp in the mixer.
Add the pumpkin puree to the liquid ingredients, grate the lemon zest, the almond flour and mix well with a hand whisk.
Add the mixture of rice flour, yeast and sugar and mix with a spatula, but not too much. The ingredients don't have to be perfectly blended.
Pour the mixture into a buttered and floured muffin mold and decorate the surface of the muffins with oat flakes.
Bake in a static oven at 180 ° for about 20-25 minutes.

Tasty variations

You can also enrich your muffins with some chocolate nuggets, which are like drops but bigger and more delicious.
Add them to the dough, but first flour them a little otherwise during cooking they will all fall to the bottom.
Another variant that children like a lot is the jam heart you hate hazelnut cream.
To obtain it, just pour a spoonful of the mixture into each mold, then immediately in the center a teaspoon of jam to taste or spreadable cream and then a little more mixture.
For a tasty but very healthy variant, you can finally add to the cooked pumpkin too a carrot, steamed or boiled or baked in the oven, which goes great with almonds and will make everything sweeter.